Description
Lasagna Soup is a cozy, comforting one-pot meal that brings all the classic flavors of traditional lasagna into a quick, beginner-friendly soup. It’s hearty, customizable, and perfect for busy weeknights or cold evenings.
Ingredients
Scale
- 1 lb ground beef
- ½ onion, finely diced
- 1 red bell pepper, finely diced
- 1 can (14.5 oz) petite diced tomatoes
- 1 can (28 oz) crushed tomatoes
- 1 tsp minced garlic
- 1 tbsp Italian seasoning
- 4 cups beef broth
- 12 oz lasagna noodles, broken into pieces
- ½ cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
Instructions
- Brown the Ground Beef: In a large skillet over medium-high heat, cook the ground beef until fully browned, breaking it apart as it cooks. Drain any excess fat to keep the soup lighter and less greasy.
- Transfer and Build the Base: Move the cooked beef to a slow cooker or large pot. Add the diced onions, bell peppers, crushed tomatoes, and petite diced tomatoes. Stir well to combine the flavors evenly.
- Add Garlic and Seasoning: Stir in the minced garlic and Italian seasoning. These will create that signature lasagna aroma and build depth into the soup.
- Pour in the Broth: Add the beef broth, mixing it gently with the ingredients to form a rich, savory soup base that will simmer and develop flavor over time.
- Slow Cook or Simmer: Cover and cook on low for 6–8 hours or on high for 3–4 hours in a crockpot. For stovetop, let it simmer gently for about 45–60 minutes, stirring occasionally.
- Add the Pasta: About 30 minutes before serving, break lasagna noodles into pieces and add them to the soup. Stir gently so the noodles are submerged and cook evenly without clumping.
- Finish and Serve: Once noodles are tender, ladle soup into bowls. Top each serving with a dollop of ricotta cheese and generous sprinkles of mozzarella and Parmesan. Let the heat from the soup melt the cheese slightly for that irresistible lasagna finish.
Notes
- For a vegetarian version, skip the meat and add mushrooms or lentils. To keep the noodles from absorbing too much broth during storage, cook and store them separately. You can enhance the soup with red pepper flakes for heat or use fire-roasted tomatoes for a smokier flavor. Store leftovers in the fridge for up to 4 days or freeze the base (without noodles or cheese) for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4–6 hours (crockpot) or 60 minutes (stovetop)
- Category: Soup, Dinner
- Method: Slow Cooker or Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 465
- Sugar: 6g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg